2018 Naveran Brut Nature Cava, Penedes, Spain - 1.5L MAG
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ABOUT THIS WINE
Proprietor Michel Guilleron Parellada's goal with this Spanish Cava is to show the purity, youth and bright flavor characters of his terroir. The Naveran family legacy began in 1901. The family currently owns 110 hectares (272 acres) of vines in the town of Torrelavit located in Alt Penedés. At a high elevation of 827 feet, the grapes are able to retain more natural acidity, which results in wines that are zesty, fresh and have expressive aromas.
Each grape variety is harvested, crushed and fermented separately in stainless steel tanks at low temperature. Second fermentation occurs in the bottle for a minimum of two years. The wine is aged for 18 months on its lees. No dosage occurs.
ABOUT THIS PRODUCER
Bodegas Naveran is a premium Cava producer that uses estate-grown organic grapes. The Naveran family legacy began in 1901 and today, their estate owns 110 hectares (272 acres) of vines in the town of Torrelavit located in the Alt (high) Penedès subregion in northeastern Spain. Despite the fact that Cava is Spain’s largest volume wine export to the U.S., Cavas are made utilizing the same methods used in Champagne and have remained Spain’s best-kept secret for quality and value in wine. Unlike the majority of the big Cava houses that purchase most of their grapes, Naveran makes handcrafted Cavas from their own vineyards.
Proprietor Michel Gilleron Parellada's goal with this Cava is to show the purity, youth and bright flavor characters of this special place. Xarello (10%) and Chardonnay (20%) contribute body, Macabeo (40%) gives aromatic intensity and Parellada (30%) lends acidity to the wine. The organically grown (non-certified) vines were planted between the course of 1970 to 1995 and the soil is tended in clay and limestone soil at 252 m (827 ft) elevation. The Naveran estate's higher elevation allows the grapes to retain more natural acidity, which results in wines that are zesty, fresh and have expressive aromas. Naveran Brut Nature spends 18 months on lees after fermentation in the bottle to achieve greater depth, complexity, and long-lasting bubbles.